Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Cooking Techniques
- Use a slow cooker or pressure cooker to make the pork extra tender and easy to shred.
- Toast the sandwich buns before assembling to add a nice crunch and prevent sogginess.
- Melt the cheese under the broiler for a few minutes to get a golden, bubbly topping.
Ingredients 0/11
Why This Recipe Is So Tasty
Step 1
Melt some butter in a medium skillet over medium heat. Toss in the onions and cook them until they’re soft and fragrant. Then add the jalapeños, ketchup, sugar, and a splash of liquid smoke. Let everything come to a boil, then turn the heat down to low and let it simmer gently for about an hour, or until the sauce thickens up nicely.
Step 2
Smoke the pork shoulder in a hot smoker set to 210°F for 3 to 5 hours, or until the internal temperature hits around 150°F. Once it’s done, wrap the pork tightly in foil and pop it in the fridge overnight to let it rest.
Step 3
When you’re ready, trim off any excess fat from the pork. Use two forks to shred the meat into a big bowl, then stir in your favorite barbecue sauce until it’s all nicely coated.
Step 4
Heat a skillet or griddle over medium heat and butter two slices of sourdough bread. Brown them until they’re golden and crispy, then add a slice of cheese on each one. Pile on a generous amount of the pulled pork, top with another slice of cheese, and sandwich it with the other piece of bread. Flip carefully and cook until the other side is browned and the cheese is melted. Enjoy!
